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Steakhouse Inspired Peter Luger Burger

Cook Time 40 Minutes

Serves 4

  • 1 1/2 pound ribeye steak, cut into 1-inch cubes
  • 1 1/2 pound chuck roast, cut into 1-inch cubes
  • Kosher salt, for seasoning
  • 1/4 cup beef tallow
  • 4 slices American cheese
  • 4 burger buns
  • 1 medium sweet onion, cut into thick slices

Cut the rib eye and chuck roast into 1-inch pieces. Toss these together in a large bowl and freeze for about 30 minutes while you set up your grinder. Grind the beef on a medium die. Give the ground meat a couple of hand tosses after combining and then divide into 4 (12 ounces) patties – we like to use metal ringers to lightly pack the meat into tall rounds.

 

Heat a large flat top (or cast iron skillet) to medium-high. Season the beef patties generously with kosher salt on all sides. Melt the beef tallow on the flattop and add the burger patties. Cook for 3 to 4 minutes on the first side, flip and cook for 3 to 4 minutes longer. Top each burger with a slice of american cheese and broil to melt it.

 

Toast the burger buns on the still hot flat top. Build the burger – bun, patty with cheese, thick sliced onion, top bun. That’s it!
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Peter Luger Burger

Steakhouse Inspired Peter Luger Burger

Author Mark & Fey
Print Pin
Keyword Beef, Burgers, Piedmontese, Sandwich
Cook Time 40 minutes
Servings 4

Ingredients

  • 1 1/2 pound ribeye steak cut into 1-inch cubes
  • 1 1/2 pound chuck roast cut into 1-inch cubes
  • Kosher salt for seasoning
  • 1/4 cup beef tallow
  • 4 slices American cheese
  • 4 burger buns
  • 1 medium sweet onion cut into thick slices

Instructions

  • Cut the rib eye and chuck roast into 1-inch pieces. Toss these together in a large bowl and freeze for about 30 minutes while you set up your grinder. Grind the beef on a medium die. Give the ground meat a couple of hand tosses after combining and then divide into 4 (12 ounces) patties – we like to use metal ringers to lightly pack the meat into tall rounds.
  • Heat a large flat top (or cast iron skillet) to medium-high. Season the beef patties generously with kosher salt on all sides. Melt the beef tallow on the flattop and add the burger patties. Cook for 3 to 4 minutes on the first side, flip and cook for 3 to 4 minutes longer. Top each burger with a slice of american cheese and broil to melt it.
  • Toast the burger buns on the still hot flat top. Build the burger – bun, patty with cheese, thick sliced onion, top bun. That’s it!
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Oklahoma Onion Burger

Cook Time 40 Minutes

Serves 4

  • 1 1/2 pound ribeye steak, cut into 1-inch cubes
  • 1 1/2 pound chuck roast, cut into 1-inch cubes
  • Kosher salt, for seasoning
  • 1/4 cup beef tallow
  • 4 slices American cheese
  • 4 burger buns
  • 1 medium sweet onion, cut into thick slices

Cut the rib eye and chuck roast into 1-inch pieces. Toss these together in a large bowl and freeze for about 30 minutes while you set up your grinder. Grind the beef on a medium die. Give the ground meat a couple of hand tosses after combining and then divide into 4 (12 ounces) patties – we like to use metal ringers to lightly pack the meat into tall rounds.

 

Heat a large flat top (or cast iron skillet) to medium-high. Season the beef patties generously with kosher salt on all sides. Melt the beef tallow on the flattop and add the burger patties. Cook for 3 to 4 minutes on the first side, flip and cook for 3 to 4 minutes longer. Top each burger with a slice of american cheese and broil to melt it.

 

Toast the burger buns on the still hot flat top. Build the burger – bun, patty with cheese, thick sliced onion, top bun. That’s it!
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Oklahoma Onion Burger

Oklahoma Onion Burger

Author Mark & Fey
Print Pin
Keyword Beef, Burgers, Piedmontese, Smash burgers
Cook Time 20 minutes
Servings 4

Ingredients

  • 1 large white onion
  • 1 pound ground beef we like Certified Piedmontese 70/30
  • Kosher salt for seasoning
  • 4 slices American cheese
  • 4 burger buns
  • 1/3 cup mayo
  • Pickles we're using the Sweet Heat from Kaylin + Kaylin Pickles

Instructions

  • Preheat your grill to a medium, direct heat. Place a large griddle or cast iron pan in the grill.
  • Thinly slice the onion on a mandoline – like so thin they only have one side. Divide the beef into four equal parts and roll them into meatballs. Season with plenty of kosher salt.
  • Lightly oil the pan and place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Add the onions.
  • Once you see juices pooling on the meat flip the burger. Add the cheese and place a bottom bun on top of the four patties. As soon as the cheese is melted pull them off.
  • Toast the bottom buns on the still hot griddle then smear with mayo. Top with pickles and the onion burger patty.
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Breakfast Burger

Cook Time 40 Minutes

Serves 4

  • 1 1/2 pound ribeye steak, cut into 1-inch cubes
  • 1 1/2 pound chuck roast, cut into 1-inch cubes
  • Kosher salt, for seasoning
  • 1/4 cup beef tallow
  • 4 slices American cheese
  • 4 burger buns
  • 1 medium sweet onion, cut into thick slices

Cut the rib eye and chuck roast into 1-inch pieces. Toss these together in a large bowl and freeze for about 30 minutes while you set up your grinder. Grind the beef on a medium die. Give the ground meat a couple of hand tosses after combining and then divide into 4 (12 ounces) patties – we like to use metal ringers to lightly pack the meat into tall rounds.

 

Heat a large flat top (or cast iron skillet) to medium-high. Season the beef patties generously with kosher salt on all sides. Melt the beef tallow on the flattop and add the burger patties. Cook for 3 to 4 minutes on the first side, flip and cook for 3 to 4 minutes longer. Top each burger with a slice of american cheese and broil to melt it.

 

Toast the burger buns on the still hot flat top. Build the burger – bun, patty with cheese, thick sliced onion, top bun. That’s it!
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Breakfast Burger with Beef Bacon, Egg and Hash Brown

Breakfast Burger with an Egg, Beef Bacon & Hash Browns

Author Mark & Fey
Print Pin
Course Breakfast, Dinner, Lunch
Keyword Beef, Beef bacon, Burger, Eggs, Piedmontese
Cook Time 25 minutes
Servings 4

Ingredients

  • 8 slices beef bacon we love Certified Piedmontese
  • 4 Certified Piedmontese burger patties
  • Kosher salt for seasoning
  • 4 frozen hashbrown patties
  • 8 slices American cheese
  • 4 large eggs
  • Salt Pepper + Three Chiles Seasoning blend
  • 4 burger buns
  • Sriracha mayo

Instructions

  • Heat a large skillet or griddle over medium high heat. Cook the beef bacon until crisp, about 4 minutes per side. Add the hash browns to hot griddle and cook for 4 minutes on the first side before flipping and covering, cooking an additional 5 minutes or until the hash brown patty is cooked through. Set aside.
  • Add the burger patties and season with kosher salt. Cook until the first side is caramelized and the edges are browning, flip and cook for 3 to 4 minutes more. Add 2 slices of American cheese to each patty and cook until melted.
  • Finally, cook the eggs to your liking, we like an over easy egg with a runny yolk for extra sauce. Before building the burgers, toast the buns on the griddle.
  • Build the burgers by adding the Sriracha mayo to each bun, topping with a burger, beef bacon, and finally an egg. Top with the burger lid and enjoy hot.
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Beef Bacon, Steak, Lettuce, Tomato, Mayo.

Cook Time 40 Minutes

Serves 4

  • 1 1/2 pound ribeye steak, cut into 1-inch cubes
  • 1 1/2 pound chuck roast, cut into 1-inch cubes
  • Kosher salt, for seasoning
  • 1/4 cup beef tallow
  • 4 slices American cheese
  • 4 burger buns
  • 1 medium sweet onion, cut into thick slices

Cut the rib eye and chuck roast into 1-inch pieces. Toss these together in a large bowl and freeze for about 30 minutes while you set up your grinder. Grind the beef on a medium die. Give the ground meat a couple of hand tosses after combining and then divide into 4 (12 ounces) patties – we like to use metal ringers to lightly pack the meat into tall rounds.

 

Heat a large flat top (or cast iron skillet) to medium-high. Season the beef patties generously with kosher salt on all sides. Melt the beef tallow on the flattop and add the burger patties. Cook for 3 to 4 minutes on the first side, flip and cook for 3 to 4 minutes longer. Top each burger with a slice of american cheese and broil to melt it.

 

Toast the burger buns on the still hot flat top. Build the burger – bun, patty with cheese, thick sliced onion, top bun. That’s it!
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Beef Bacon, Steak, Lettuce, Tomato, Mayo.

Beef Bacon, Steak, Lettuce, Tomato, Mayo.

Author Mark & Fey
Print Pin
Course Dinner, Lunch
Keyword Bacon, Beef, Piedmontese, Sandwich
Cook Time 25 minutes
Servings 4

Ingredients

For the blender mayo

  • 2 large eggs
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • Kosher salt for seasoning
  • 2 cups neutral oil

For the BBSLT

  • 1 8-ounce flat-iron steak
  • Salt Pepper + Three Chiles Spice Blend
  • 1/2 pound beef bacon we love Certified Piedmontese
  • 1/4 cup salted butter
  • 8 slices thick cut white bread or sourdough
  • 2 large tomatoes thickly sliced
  • 8 to 12 leaves crisp romaine or tender butter lettuce

Instructions

  • To make the mayo, combine the eggs, mustard, lemon juice, and a pinch of salt in a large jar – or the carafe of your Ninja Kitchen Foodi Power Mixer if you’re smart. Add the immersion blender to the mixture and pulse to combine. With the immersion blender on low, stream in the oil until the mayo is thick and creamy. Season with more salt and black pepper as desired.
  • Season the flat iron steak on all sides with Salt Pepper + Three Chiles blend set aside.
  • Thickly slice the tomatoes and season on both sides with salt. Wash and dry the lettuce.
  • Heat a large skillet or griddle over medium high heat. Fry up the beef bacon until crisp, about 4 minutes per side. Set aside to drain on paper towels. Melt the butter on the still hot skillet and toast the bread on both sides until golden. Finally cook the flat-iron steak over high heat  for 3 to 4 minutes per side. Move to a cutting board and loosely tent with foil before slicing.
  • Slice the flat iron across the grain into thin strips. Build the sandwiches by swiping each piece of bread with mayo and then stacking the sandwiches with slice steak, bacon, tomatoes, and lettuce. Top with another bread side and cut in half to make it easier to fit into your mouth.
play video

Wisconsin Butter Burger

Cook Time 40 Minutes

Serves 4

  • 1 1/2 pound ribeye steak, cut into 1-inch cubes
  • 1 1/2 pound chuck roast, cut into 1-inch cubes
  • Kosher salt, for seasoning
  • 1/4 cup beef tallow
  • 4 slices American cheese
  • 4 burger buns
  • 1 medium sweet onion, cut into thick slices

Cut the rib eye and chuck roast into 1-inch pieces. Toss these together in a large bowl and freeze for about 30 minutes while you set up your grinder. Grind the beef on a medium die. Give the ground meat a couple of hand tosses after combining and then divide into 4 (12 ounces) patties – we like to use metal ringers to lightly pack the meat into tall rounds.

 

Heat a large flat top (or cast iron skillet) to medium-high. Season the beef patties generously with kosher salt on all sides. Melt the beef tallow on the flattop and add the burger patties. Cook for 3 to 4 minutes on the first side, flip and cook for 3 to 4 minutes longer. Top each burger with a slice of american cheese and broil to melt it.

 

Toast the burger buns on the still hot flat top. Build the burger – bun, patty with cheese, thick sliced onion, top bun. That’s it!
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Wisconsin Butter Burger

Wisconsin Butter Burger

Author Mark & Fey
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Course Dinner, Lunch, Tailgate
Keyword Beef, Burger, Piedmontese, Sandwich
Cook Time 25 minutes
Servings 4

Ingredients

  • 1 large onion diced
  • Kosher salt. for seasoning
  • Black pepper for seasoning
  • 1 pound ground beef
  • 4 slices American cheese
  • 4 burger buns
  • 8 tablespoons Wisconsin Butter such as Kate's or Nordic Creamery

Instructions

  • Heat a large skillet or griddle to medium high heat. Add the onions and season with salt and pepper. Cook until the onions are softened and beginning to brown. Remove from the heat.
  • Divide the beef into 4 loose rounds. Place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Season with salt and pepper. Once you see juices pooling on the meat flip the burger. Add the cheese and cook for an additional minute. Toast the buns on the hot griddle. Build the burgers by topping each bottom bun with onions, a burger patty, and then smearing the top bun with Wisconsin Butter. Top the burger and enjoy.
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Filet Mignon Steak Sandwich

Cook Time 40 Minutes

Serves 4

  • 1 1/2 pound ribeye steak, cut into 1-inch cubes
  • 1 1/2 pound chuck roast, cut into 1-inch cubes
  • Kosher salt, for seasoning
  • 1/4 cup beef tallow
  • 4 slices American cheese
  • 4 burger buns
  • 1 medium sweet onion, cut into thick slices

Cut the rib eye and chuck roast into 1-inch pieces. Toss these together in a large bowl and freeze for about 30 minutes while you set up your grinder. Grind the beef on a medium die. Give the ground meat a couple of hand tosses after combining and then divide into 4 (12 ounces) patties – we like to use metal ringers to lightly pack the meat into tall rounds.

 

Heat a large flat top (or cast iron skillet) to medium-high. Season the beef patties generously with kosher salt on all sides. Melt the beef tallow on the flattop and add the burger patties. Cook for 3 to 4 minutes on the first side, flip and cook for 3 to 4 minutes longer. Top each burger with a slice of american cheese and broil to melt it.

 

Toast the burger buns on the still hot flat top. Build the burger – bun, patty with cheese, thick sliced onion, top bun. That’s it!
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Close up shot of the steak sandwich with horseradish sauce

Filet Mignon Steak Sandwich

Author Mark & Fey
Print Pin
Keyword Beef, Piedmontese, reverse sear, Sandwiches, Steak
Cook Time 1 hour 30 minutes
Servings 1

Ingredients

  • 2 to 3 11/2 inch thick filet mignon steaks, about 8 ounces each
  • Kosher salt for seasoning
  • 1 baguette cut into 4 sandwich length pieces
  • Mayo for grilling the bread
  • 2 ounces micro greens
  • Horseradish cream sauce from below

For the horseradish cream sauce

  • 1/2 up mayo
  • 1/4 cup prepared horseradish
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Worcestershire sauce
  • Kosher salt and black pepper for seasoning

Instructions

  • Remove the steaks from their package and pat dry. Season liberally with kosher salt on all sides. We like to tie these with butcher’s twine around their circumference to keep a nice tidy shape.  There are two ways to cook these steaks low and slow for reverse seasoning. We like to vacuum seal the steaks in a food safe bag and cook in a sous vide bath at 120 degrees F for 90 minutes. Alternatively, you can set the steak on a cooling rack set inside a sheet pan and cook them at 200 degrees F for about 30 minutes or until they reach 115 to 120 degrees F.  Rest the steaks for 5 to 10 minutes while you toast the baguette and make the horseradish sauce.
  • Heat a large cast iron skillet or griddle over medium-high heat. Coat the baguette halves with mayo and griddle for 2 minutes or until browned and crispy. In a medium bowl, whisk together the remaining mayo, horseradish, lemon juice, Worcestershire with a pinch of salt and pepper. Taste and adjust seasoning.
  • Crank the heat to high and let the skillet get very hot. Brush the steaks with a little peanut or canola oil and sear them on each side for 1 to 2 minutes. Rest again for 5 minutes before slicing.
  • Build the sandwiches by slathering the baguette with the horseradish sauce, adding micro greens and adding the sliced steak. Season with more salt and crush these delicious sandwiches, immediately.
play video

Carne Asada Street Tacos

Cook Time 40 Minutes

Serves 4

  • 1 1/2 pound ribeye steak, cut into 1-inch cubes
  • 1 1/2 pound chuck roast, cut into 1-inch cubes
  • Kosher salt, for seasoning
  • 1/4 cup beef tallow
  • 4 slices American cheese
  • 4 burger buns
  • 1 medium sweet onion, cut into thick slices

Cut the rib eye and chuck roast into 1-inch pieces. Toss these together in a large bowl and freeze for about 30 minutes while you set up your grinder. Grind the beef on a medium die. Give the ground meat a couple of hand tosses after combining and then divide into 4 (12 ounces) patties – we like to use metal ringers to lightly pack the meat into tall rounds.

 

Heat a large flat top (or cast iron skillet) to medium-high. Season the beef patties generously with kosher salt on all sides. Melt the beef tallow on the flattop and add the burger patties. Cook for 3 to 4 minutes on the first side, flip and cook for 3 to 4 minutes longer. Top each burger with a slice of american cheese and broil to melt it.

 

Toast the burger buns on the still hot flat top. Build the burger – bun, patty with cheese, thick sliced onion, top bun. That’s it!
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Carne Asada Street Tacos

Author Mark & Fey
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Keyword Beef, Piedmontese, Spiceology
Servings 1

Ingredients

  • 1 1/2 pounds sirloin bavette we're big fans of this cut from Certified Piedmontese
  • 2 tablespoons Salt Pepper + Three Chiles
  • 12 small flour tortillas
  • 1 cup avocado salsa
  • 1/4 medium white onion diced
  • 1 small bunch cilantro finely chopped
  • 1 lime quartered, for serving
  • Hot sauce for serving

Instructions

  • Heat a grill for medium-high direct heat. Season the sirloin on all side with Salt Pepper + Three Chiles. Grill the steak over direct heat for 3 to 5 minutes per side or until it reaches about 127 degrees F. Set aside to rest for 5 minutes.
  • Meanwhile toast the tortillas and get your taco fixings ready.
  • Slice the bavette into thin pieces across the grain and then again into bite sized pieces. Build the tacos by laying down some avocado salsa, adding the beef, diced onions, cilantro, a big squeeze of lime, and your favorite hot sauce.
play video

Ninja Smash Burger

Cook Time 40 Minutes

Serves 4

  • 1 1/2 pound ribeye steak, cut into 1-inch cubes
  • 1 1/2 pound chuck roast, cut into 1-inch cubes
  • Kosher salt, for seasoning
  • 1/4 cup beef tallow
  • 4 slices American cheese
  • 4 burger buns
  • 1 medium sweet onion, cut into thick slices

Cut the rib eye and chuck roast into 1-inch pieces. Toss these together in a large bowl and freeze for about 30 minutes while you set up your grinder. Grind the beef on a medium die. Give the ground meat a couple of hand tosses after combining and then divide into 4 (12 ounces) patties – we like to use metal ringers to lightly pack the meat into tall rounds.

 

Heat a large flat top (or cast iron skillet) to medium-high. Season the beef patties generously with kosher salt on all sides. Melt the beef tallow on the flattop and add the burger patties. Cook for 3 to 4 minutes on the first side, flip and cook for 3 to 4 minutes longer. Top each burger with a slice of american cheese and broil to melt it.

 

Toast the burger buns on the still hot flat top. Build the burger – bun, patty with cheese, thick sliced onion, top bun. That’s it!
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Ninja Smash Burger

Author Mark & Fey
Print Pin
Course Burger, Dinner, Sandwich
Keyword Beef, Ninja, Piedmontese, Smash burgers, Spiceology
Cook Time 20 minutes
Servings 4

Ingredients

  • 2 pounds ground beef
  • Salt Pepper + Three Chiles seasoning
  • 1 small white onion thinly sliced
  • 4 potato buns
  • 8 slices American cheese
  • Sriracha mayo
  • Handful of baby arugula

Instructions

  • Preheat your grill to a medium, direct heat. Place a large griddle or cast iron pan in the grill. We used our Ninja Woodfire Outdoor Grill.
  • Divide the beef into four equal parts and roll them into meatballs. Season with our Salt Pepper + Three Chile seasoning.
  • Grill the onions until they get softened and slightly charred, about 3 minutes. Toast the buns while you’re at it.
  • Lightly oil the pan and place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN!
  • Once you see juices pooling on the meat flip the burger. Add the cheese and cook until melted.
  • Build the burgers by adding sriracha mayo on the bottom bun, a pinch of argula and a burger patty, onions, another burger patty, and more onions.
play video

Steak Toast with Super Fast Hollandaise

Cook Time 40 Minutes

Serves 4

  • 1 1/2 pound ribeye steak, cut into 1-inch cubes
  • 1 1/2 pound chuck roast, cut into 1-inch cubes
  • Kosher salt, for seasoning
  • 1/4 cup beef tallow
  • 4 slices American cheese
  • 4 burger buns
  • 1 medium sweet onion, cut into thick slices

Cut the rib eye and chuck roast into 1-inch pieces. Toss these together in a large bowl and freeze for about 30 minutes while you set up your grinder. Grind the beef on a medium die. Give the ground meat a couple of hand tosses after combining and then divide into 4 (12 ounces) patties – we like to use metal ringers to lightly pack the meat into tall rounds.

 

Heat a large flat top (or cast iron skillet) to medium-high. Season the beef patties generously with kosher salt on all sides. Melt the beef tallow on the flattop and add the burger patties. Cook for 3 to 4 minutes on the first side, flip and cook for 3 to 4 minutes longer. Top each burger with a slice of american cheese and broil to melt it.

 

Toast the burger buns on the still hot flat top. Build the burger – bun, patty with cheese, thick sliced onion, top bun. That’s it!
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Steak Toast with Super Fast Hollandaise

Author Mark & Fey
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Keyword Beef, Ninja, Piedmontese, stick blender
Cook Time 22 minutes

Ingredients

For the steak and toasts

  • 4 pound bavette thick skirt or flap steak
  • Kosher salt for seasoning
  • 4 thick slices sourdough or Italian bread
  • 5 ounces baby arugula

For the stick blender hollandaise

  • 6 large egg yolks
  • Kosher salt for seasoning
  • 1 large lemon juiced, about 1 tablespoon
  • 1 cup salted butter melted and cooled
  • Hot sauce to taste

Instructions

  • Remove the steak from the fridge at least an hour before cooking. Season well on all sides with kosher salt and set aside while you the grill.
  • Heat a grill to medium-high direct heat. When the grill is hot, cook the steak over direct heat, cook for 2 minutes on the first side, before flipping. Continue flipping and moving the steak every 2 minutes until it has a nice char and reaches an internal temp of at least 125°F for rare. Remove the steak from the grill and rest for 10 minutes before slicing. Time to make the hollandaise.
  • In a large jar or blender cup, combine the egg yolks, lemon juice, and a pinch of salt. Add your stick blender, we’re using our blazing fast Ninja Foodi Power Mixer, and pulse to combine. With the blender running gradually add the melted butter and blend until smooth. Taste the sauce and season with more salt and a few dashes of hot sauce as desired.
  • Toast the bread slices on the grill and top each with a handful of argula. Thinly slice the bavette and add to the toast. Finally top with the hollandaise.
play video

Ro*tel Queso Burgers

Cook Time 40 Minutes

Serves 4

  • 1 1/2 pound ribeye steak, cut into 1-inch cubes
  • 1 1/2 pound chuck roast, cut into 1-inch cubes
  • Kosher salt, for seasoning
  • 1/4 cup beef tallow
  • 4 slices American cheese
  • 4 burger buns
  • 1 medium sweet onion, cut into thick slices

Cut the rib eye and chuck roast into 1-inch pieces. Toss these together in a large bowl and freeze for about 30 minutes while you set up your grinder. Grind the beef on a medium die. Give the ground meat a couple of hand tosses after combining and then divide into 4 (12 ounces) patties – we like to use metal ringers to lightly pack the meat into tall rounds.

 

Heat a large flat top (or cast iron skillet) to medium-high. Season the beef patties generously with kosher salt on all sides. Melt the beef tallow on the flattop and add the burger patties. Cook for 3 to 4 minutes on the first side, flip and cook for 3 to 4 minutes longer. Top each burger with a slice of american cheese and broil to melt it.

 

Toast the burger buns on the still hot flat top. Build the burger – bun, patty with cheese, thick sliced onion, top bun. That’s it!
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Ro*tel Queso Burgers

Author Mark & Fey
Print Pin
Keyword Beef, Piedmontese, Spiceology
Cook Time 25 minutes
Servings 4

Ingredients

  • 4 burger patties about 6 ounces each - we like these ones from Certified Piedmontese
  • 1 tablespoon Salt Pepper + Three Chiles our spice blend from Spiceology
  • 16 ounces Velveeta or other cheese-like product cubed
  • 1/3 cup heavy cream
  • 1 10 ounce can Ro*tel Diced Tomatoes & Green Chilies (not drained)
  • 4 burger buns
  • shredded iceberg lettuce for serving

Instructions

  • Season the patties on all sides with Salt Pepper + Three Chiles.
  • Heat a flat top or large skillet over medium high heat. Sear the burgers on both sides for 3 to 4 minutes. We’re aiming for crispy outside, medium rare on the inside.
  • While the burgers rest, melt together the Velveeta, cream, and Ro*tel over medium high heat until think and creamy.
  • Toast the burger buns and then top with the lettuce and burger patties, and as much queso as they can take.